2 pkg. (3 oz.) or 1 pkg. (6 oz.) lemon Jello
1 1/2 c. sugar
1/4 tsp. salt
2 c. boiling water
1 1/2 tsp. lemon rind, grated
2/3 c. lemon juice
3 1/3 c. (2 tall cans) evaporated milk, chilled
2/3 c. melted butter
4 c. vanilla wafers or graham cracker crumbs

Dissolve Jello, sugar and salt into boiling water. Add lemon rind and juice. Chill until very thick. Add evaporated milk and whip until fluffy. Meanwhile mix butter and crumbs, reserving 1/3 cup and press the remaining in 9 x 13 inch pan. Spoon gelatin mixture into the pan and sprinkle with reserved crumbs. Chill until firm.